Stalk Mush Quiche with Westphalian Ham

For the shortcrust dough, put all the ingredients in a wide bowl and knead first with a hand mixer (dough hook) and then by hand until smooth. Form the dough into a ball and wrap in plastic wrap to rest in the refrigerator for at least an hour.

Meanwhile, for the filling, rinse the stalk mush, chop the bottom end (the stalk) and cut all the vegetables (stalks and leaves) about 1/2 cm short pieces. Steam the stalk mush, dripping wet and with a pinch of salt, in a covered saucepan over medium heat for half an hour until tender. Stir occasionally and add perhaps one to two tablespoons of clear soup or water.

Butter a ceramic quiche dish or possibly a cake springform pan (28 cm dia.) and press the short pastry into it. Pull up the dough at the edge by a good 2 cm. Spread the bottom of the quiche with the ham.

Preheat the oven to 200 °C (convection oven). Spread the steamed and drained mushrooms evenly on top. In a baking bowl, mix eggs, sour cream or crème fraiche, herb salt and grated cheese well with a whisk and pour the amount over the stalk mush form.

The quiche for in about 30 min. in the stove form. The surface should look brown but not dark brown and the egg mixture should be set. If necessary, pierce with a wooden stick to test, nothing should stick to the wood.

Tip: The leaf stalks of the May or possibly autumn turnip (among others, stalk mush, turnip stalk or possibly stalk mush

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